|
Preheat oven to 325°F.
|
|
In large bowl, combine flour, sugar, cornmeal, walnuts, baking powder and baking soda; set aside.
|
|
In small bowl, with wire whisk, beat I Can't Believe It's Not Butter!® Spread, eggs and vanilla. Add to flour mixture, stirring until mixture forms a dough. Stir in citron and cranberries. Chill 1 hour.
|
|
On lightly floured surface, knead dough. Divide in half. On greased baking sheet, with floured hands, shape dough into two flat logs, about 14×1-1/2-inches each. Bake 30 minutes or until firm. On wire rack, cool 10 minutes.
|
|
On cutting board, cut logs into 1/2-inch-thick diagonal slices. On baking sheet, arrange cookies cut side down. Bake an additional 20 minutes, turning over once. On wire rack, cool completely. Store in airtight container.
|
|
Click here for printable version